Tag: croissants

Roll croissants – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Roll croissants - Recipe by Misya


First, take out the butter for the creases and let it soften a little.
In the meantime, put flour, sugar, butter and brewer’s yeast in the mixer bowl and start kneading, then add water and salt.

Place the butter from the folds on a large sheet of baking paper, fold the paper over it and roll it out with a rolling pin until you obtain a rectangle, then place it back in the refrigerator.

Meanwhile, continue kneading until you obtain a homogeneous dough, wrap it in cling film giving it a rectangular shape and leave to rest in the fridge for at least 2 hours (even better overnight).

Roll out the dough on a lightly floured work surface until you obtain a rectangle 7-8 mm thick, with the short side about as wide as the sheet of butter and the long side about twice as wide.
Place the sheet of butter in the center of the dough and fold the upper and lower edges over it until they join together.

Turn the dough so that the cut is vertical and roll it out with a rolling pin to make it stretch until you obtain a sheet of 6-7 mm thick.
Fold the bottom third to cover the third in the middle, then cover both with the top flap.
Wrap with cling film and place in the fridge for 1 hour, then repeat: roll out vertically until you obtain a 6-7 mm sheet and fold the lower and upper edges over the middle third again.

Wrap it in the same film and put it back in the fridge for another hour, then take the dough and lightly flour it.

Roll out the dough until you obtain a sheet of approximately 26×40 cm, then roll it up on itself starting from the short side, wrap in cling film and place in the fridge for 1 hour.

Take the roll and cut it into slices about 2 cm thick.

Place on a baking tray lined with baking paper, possibly inside small 8cm pastry cutters or molds (so that they grow very high and not too wide).
Cover with another sheet of baking paper, place a baking tray on top and leave to rise in the switched off oven for at least 2 hours or until doubled in size.

Take the croissants out of the oven and preheat it to 200°C in fan mode.
Beat the egg yolk with the cream and brush them, then put the baking paper and baking tray back on top and cook for 8 minutes, then lower the temperature to 180°C and cook for another 12-13 minutes.
Finally, remove the baking tray and baking paper and cook for another 5 minutes or until golden brown.
Leave to cool on a wire rack before removing the pastry cutters.

Once completely cold, fill with Nutella using a piping bag with a long, thin nozzle.

Melt the chocolate pieces in the microwave or in a bain-marie and decorate one side of each croissant, then sprinkling with pistachios.

The croissant rolls are ready, all you have to do is let the chocolate dry before enjoying them.


Croissants: how to make them at home (with very little butter) – Italian Cuisine

Croissants: how to make them at home (with very little butter)


The recipe for preparing quick and easy croissants to be enjoyed with a sprinkling of sugar or a delicious filling

I had only 1 egg at home, a little flour 0, a lot of fresh yeast, but an irresistible desire for brioche: how to do it? Here is the recipe for simple and delicious croissants to be prepared in quantities, cook at the moment or keep in the freezer. Their goodness is in fact, like all brioches, in the cooking just before consumption which allows us to serve them hot, warm and fragrant.

The recipe for croissants

Ingredients for a dozen croissants

150 g flour 0, 150 g flour 00, 1 egg, 85 g fresh milk, 80 g of brown sugar, 50 g of butter, 15 g of fresh brewer's yeast

Method

Melt the yeast in the warm milk no higher than 40 ° C. Melt the butter, without making it brown. Beat the sugar with the egg, then add all the other ingredients and knead by hand until you have a homogeneous and compact mixture. Roll out the dough immediately making a 3-4 mm round disc. Divide it into wedges, like a pizza and roll the croissants from the base to the tip. Spread them out, spaced about 4 cm from each other on a baking sheet lined with parchment paper.

You can let your croissants rise in the refrigerator covered with plastic wrap overnight, or leave them directly in the oven if you eat them the next morning. In that case, brush them with a little milk and sprinkle them with brown or normal sugar.
Bake in preheated oven at 180 ° C for 10 minutes and eat immediately by stuffing them at the time of flaky cream with chocolate or jam.

Stuffing and conservation

If you want you can stuff them with a teaspoon of filling before cooking them, placing it at the base of the croissant before rolling it.
You can keep the croissants in the fridge to cook for a couple of days. In that case, keep them at room temperature for an hour before putting them in the oven. You can also keep them in the freezer: in that case let them cool in the freezer for 1 hour on a tray, then put them in an antifreeze bag.

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